Whole Roasted Cauliflower

This side dish is a game changer. I had it at a restaurant in Napa once and I was determined to recreate it. Its entrance at the table gets a moment of silence.

In my opinion, cauliflower is sort of a neutral vegetable . It takes on whatever flavor profile you want. So, feel free to add spices to the salt and pepper mixture. It will emerge from the oven like the holy grail. It’s sort of fun to add a sauce to the top as well ~like pesto or maybe a curry! ooohhhh!

The only catch is that you have to give up your life for one hour, sit near the warm oven with a glass of wine, and read a magazine and baste this little munchkin. Like all food that comes out amazing~it needs love and nurturing.

Have you guys watched The Crown on Netflix yet? Omg, I have 3 episodes left of the second season and I’ve been putting it off. I just don’t want it to end and then have to wait a year. The Queen, Claire Fo,y is my new actress crush. I’ve started saying, “Do sit down.” and “Do shut up”. I’m so fancy now.

I want her to be my new best friend. Claire, if you’re reading this, call me!

Back to reality. Did you hear the rumors? Do we want Oprah as President or do we just want Oprah show back? You know… just more Oprah. What are your feelings?

OK, direct message me while you’re eating a whole head of cauliflower.

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Whole Roasted Cauliflower

Course
Side Dish

Prep Time5minutes

Cook Time1hour

Total Time1hour5minutes

Servings6(but I ate Half)

Ingredients

1LargeCauliflower Headtrimmed of leaves some of the stem as to not ruin the integrity of the head ~always organic if possible

3tspsalt

3tsp pepper

1/2cup (split in 1/4cups)Avocado or Olive oil,1/4 cup for rubbing, 1/4 cup for basting. You may not use it all.

Instructions

Preheat oven to 375 -400 degrees. Every oven is different. You want to be able to roast the cauliflower for 50-60 without burning and for the cauliflower to gradually brown and become tender.

In a baking sheet, large oven safe skillet or cast iron pan place your cleaned whole cauliflower and rub the cauliflower all over with the salt and pepper and oil.

Place in the hot oven and baste the cauliflower every 10 minutes for 1 hour or until tender and very golden brown~whichever comes first.

Serve warm. We topped ours with Arugula pesto and good chèvre. Try and not eat the whole thing.

Primary Sidebar

Chef Kristen O’Brien

I love to eat. You see, I’m Portugese and Italian. Growing up, we were constantly around food. That cultural influence led me to making mudpies in my Grandma’s backyard and running some of the greatest lemonade stands ever. After art school, and a short career as a teacher, not surprisingly I ended up in culinary school. Now I am a professional pastry chef, but also consider myself an artist and a writer—not to mention my full-time job as a beloved wife and proud mother to four children.

I’m fairly social and friendly, but don’t get me going on the best oyster I have ever eaten or the smell of a french baguette, because I will talk your ear off. I love butter, lemons, homemade pasta, steamed littleneck clams and good wine. I love to oil paint, play tennis, hike, and ski and spend time with my husband and kiddos (rumor has it, I’m a great roller skater too).

One of my most favorite things to do is create food in my red Aga oven: “Le Red Oven”. Along the way, I’ve started to document my creations and, well, here we are. Join me as I create healthy, seasonal, whole food for my family, friends and myself. Thanks for reading and welcome! Read More…